Subj : Apple Marmalet
To   : All
From : Ben Collver
Date : Thu Apr 04 2024 08:24:03

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Marmalet
 Categories: Preserves
      Yield: 1 Batch
 
  1 1/8 c  Sugar
      2 md Spples; peeled or not; and
           -chopped *
      1 c  Water
      1    Lemon peel strip (1" wide);
           -boiled in 4 changes of
           -water and chopped finely **
    1/2    Lemon; juice of
 
  Combine sugar, chopped apples, and water in a small saucepan. Bring
  to full boil and keep cooking, stirring occasionally, for 30 to 35
  minutes. (The marmalade might want to boil over near the end, so keep
  an eye on it.) Remove from the heat and let cool for at least 15
  minutes, until apples are amber-colored and clear. Add lemon juice
  and cook over low heat just until simmering.
  
  * Note: I wasn't sure whether or not to peel the apples. The recipe
  didn't specify, but perhaps peeling would have been obvious to
  seventeenth-century marmalet makers? So I partially peeled the
  apples, which were originally destined for applesauce and a bit
  dinged up to begin with. In the finished product, the peel was barely
  noticeable, so next time I'll probably skip this step. However, if
  you'd like a very smooth marmalade, there's no harm in peeling the
  apples.
  
  ** Note: Somewhat inexplicably, the recipe suggests you boil the
  lemon peel in "9 or 4" changes of water. I chose 4. And while I
  boiled a few strips just in case, I found that one strip about 1"
  wide and 2" long provided enough lemon flavor.
  
  Recipe by Marissa Nicosia
  
  Recipe FROM:
  <https://rarecooking.com/2016/11/02/to-make-marmalet-of-pippins/>
 
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